Spice up summer with quinoa

I recently hosted a spring baby shower for a close friend at my house. The soon-to-be grandmas house was being remodeled and I had no luck finding a cozy restaurant venue that would even return my calls. With just a few weeks to plan, I was excited and had the perfect brunch menu in mind! This party would make any Better Homes & Gardens feature look like childs play.

Then reality set in – my husband had to go out of town, I was on my own to get my home cleaned and decorated, and make the yard looking pretty (with a solid week of rain), I had to work the day before the shower, and of course I have my 20-month-old daughter whose average speed is 95 mph. Fate intervened  in the form of the Grandma who offered to have the event catered.

Everything was perfect we had a juice and mimosa bar, pretty cupcakes, fresh flowers everywhere and a wonderful and savory brunch spread delivered right to my door! It was all delicious, from the frittatas to the deviled eggs. But the biggest surprise was the vegetarian dish, a chilled, smoky, tangy quinoa salad. Of course I said, I can make that!

Quinoa (pronounced keen-wah) is one of the latest cooking trends. Its a seed that looks like a grain, and its gluten-free and high in protein. Best of all, it cooks quickly and its available in most mainstream grocery stores near the rice and pasta. Since it easily takes on the flavor of whatever its seasoned with, its easy to adjust this recipe to your own tastes.

Smoky Lime Quinoa Salad

Ingredients:

1 c. quinoa

2 c. water or broth

Juice from 3 limes (approx. 1/3 c.)

Zest from 1 lime

1/2 tsp. liquid smoke

1/3 c. olive oil

1 T. Dijon mustard

15 oz. can of black beans (rinsed and drained)

12 oz. bag of broccoli slaw

1 bunch of cilantro, finely chopped

Directions:

Cook the quinoa and water or broth according to directions (depending on the brand, it may need to be rinsed prior). While its cooking, in a large jar or plastic container, mix the lime juice, oil, liquid smoke and mustard. Cover and shake the dressing until well blended.

In a large bowl, toss the slaw, lime zest, cilantro, black beans, cooked quinoa and dressing until mixed. Chill for a couple of hours and serve as a side or main dish!

Additional Suggestions:

This makes great leftovers, but may need a bit more lime juice and liquid smoke added in if refrigerated more than a day.

You can also use a mixture of shredded purple cabbage and carrots instead of the broccoli slaw.

Try it alongside grilled fish or chicken this summer, or served with tortilla chips!